Thursday, March 27, 2014

Slow cooker Sweet and sour shrimp
Yields 4 to 5 servings (about 1 1/2 quarts).


1 (6 ounce) package frozen Chinese pea pods,
    partially thawed
1 (13 ounce) can juice-pack pineapple chunks
    or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 (4 1/2 ounce) cans shrimp, rinsed and drained
2 tablespoons cider vinegar
Fluffy rice

  1. Place pea pods and drained pineapple in crock pot.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.
  4. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.


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